The fate and pasteurization-based inactivation of Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in dry, fermented sausages

Food Control

Volumn 59, Issue , 2016, Pages 400-406

  Ducic, Miroslav ^a   Klisara, Nevena ^b   Markov, Sinisa ^b   Blagojevic, Bojan ^a   Vidakovic, Ana ^b   Buncic, Sava ^a  

^a Horticulture and Landscape Architecture   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Escherichia coli O157; Fermented dry sausages; Listeria monocytogenes; Pasteurization; Salmonella Typhimurium

Indexed keywords

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 84931274993     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.06.014     Document Type: Article

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